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Pappardelle with pumpkin, spinach and napoletana sauce
Pappardelle with pumpkin, spinach and napoletana sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Pumpkin and spinach pappardelle: a delicious Italian dinner showcasing the pasta, courtesy of Barilla.
Ingredients:
  • 250g 'La Collezione' Pappardelle
  • 1 jar Napoletana pasta sauce
  • 1/2 onion, roughly chopped
  • 2 garlic cloves, crushed
  • 500.00 ml pumpkin, 1 cm diced
  • 1 bunch English spinach, roughly chopped
  • 10 fresh oregano leaves
  • 27.20 gm sultanas
  • 100g fresh ricotta
  • 50g Pecorino Romano cheese, shaved
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • Rock salt, for pasta water
Instructions:
  • Bring a generous amount of water to a vigorous boil in a large saucepan. Once boiling, stir in 7g of rock salt per litre of water.
  • Heat 1/3 cup of oil in a large frying pan until hot. Add onions and garlic, cook for 2-3 minutes. Add pumpkin, cook until tender. Stir in sultanas and season to taste.
  • Pour in the rich Barilla Napoletana sauce and let it gently simmer before cooking for 2 minutes.
  • Add the Barilla Pappardelle to the boiling water and gently stir. Cook as per package directions. Drain the pasta 1 minute before the suggested time, saving 1/3 cup of the cooking water.
  • Combine the pumpkin sauce with the ingredients, add spinach, and cook for 1 minute. Remove from heat, stir in fresh ricotta and oregano until well mixed.
  • Garnish with Pecorino shavings and a drizzle of oil before serving.

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